Martin Bros. Recipes

Coconut Chicken Sandwich with Spicy Pineapple Sauce & Loaded Buffalo Tots

Keywords: Sandwiches & Wraps, Side Dishes, Poultry

Added: April 10, 2018

1 each J&B Coconut Crusted Chicken Breast (955850)

1 each Rotella’s Pineapple Bun (938160)

1 each Green Leaf Lettuce Fillet (360670)

1 each Bix Tomato Slice (348109)

2 each Smithfield Farmland Gold Medal Double Smoked Bacon Strips – 14/18 (929160), cooked

1/4 cup Spicy Pineapple Sauce (see recipe)

5 oz McCain Buffalo Seasoned Tots (955980)

2 oz Ventura Marie’s® Premium Super Blue Cheese Dressing (630870)

1/2 oz Blue Cheese Crumbles (903758)

1 Tbsp Wholesale Celery (360445), finely chopped

1 Tbsp Green Onions (361010), chopped


Cook chicken as directed. Toast bun. Build sandwich, adding lettuce, tomato, bacon and pineapple sauce. Cook tots and serve topped with blue cheese dressing, blue cheese crumbles, celery and onion.


Spicy Pineapple Sauce

Yield | 12

1-1/2 cup Dole Crushed Pineapple (571618), drained

1-1/2 cup Dole Pineapple Juice (730230)

1/4 cup Brown Sugar

2 Tbsp ConAgra La Choy® Soy Sauce (560980)

1 tsp Lola’s Original Fine Hot Sauce (552190)

2 Tbsp Cornstarch

1/4 cup Water


In a sauce pan, combine pineapple, pineapple juice, brown sugar, soy sauce and hot sauce. Bring to a simmer, letting the sugar dissolve. Combine cornstarch and water, mixing until smooth. Slowly add cornstarch mixture to the pineapple mixture, whisking until incorporated and sauce is thickened.

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